Hot Dogs with Sriracha and Asian Slaw

Asian style hot dogs with sriracha hot sauce and Asian cole slaw.

Photography Credit:
Elise Bauer

Do you like sriracha hot sauce? It’s that spicy red sauce you often find at south east asian restaurants in the plastic bottle with the rooster on the side. It’s a great combination of sweet, spicy, garlicky, and sour, with the consistency of ketchup.

Method

1 Make the dressing for the cole slaw: Mix the peanut butter in a medium bowl with the vegetable oil and sesame oil until smooth. Whisk in the seasoned rice vinegar, then add salt and sugar to taste.

2 Prep the cole slaw: In a large bowl, toss the sliced cabbage, grated carrots, cilantro, green onions and sesame seeds together. Don't mix in the dressing until you are ready to cook the hot dogs.

3 Cook the hot dogs as you like (boil, grill or fry):

3a: To boil the hot dogs: put hot dogs in a saucepan and add enough water to cover them with an inch of water. Bring to a boil, reduce to a simmer and cook for a couple minutes. All you need to do is to heat the hot dogs thoroughly, because they are packaged already cooked.

3b:To grill the hot dogs: preheat heat your grill on high, direct heat. Right before placing the hot dogs on the grill, lower the heat to medium (if using a gas grill) and place the hot dogs perpendicular to the grates. If using a charcoal grill, sear the hot dogs first on the hot side of the grill to get grill marks, then move them to a less hot side of the grill. Turn the hot dogs occasionally so that all sides get cooked.

3c:To fry the hot dogs: score the hot dogs 3 times on each side, slicing about 1/4 inch deep. Place a little vegetable oil in the fry pan, heat on medium high. Add the hot dogs and cook, turning every minute, until lightly seared and cooked through.

4 Toast the buns: Toast the buns in a toaster or in the frying pan alongside the hot dogs or on the grill.

5 Serve: To serve, spread some Chinese mustard on the bun. Put the hot dog in the bun, sprinkle with sriracha sauce, and top with coleslaw.

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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

Just saw this article on our very own made-in-the-USA Sriracha Rooster Sauce. The real deal, made by a Vietnamese immigrant. His red jalapeno chilis have come from the same California farm for 25 years. His plant is in Rosemead, CA, and he is opening another in Irwindale, CA. Fascinating story:

My comment is not in praise of Sriracha (though I love it). I have a humble question about the recipe itself. Why do you say not to combine the cabbage mixture and sauce together until ready to cook the hot dogs? I am making this right now, and will do as directed, but just wondering why, as most slaws need time to meld the flavors.

My grad school roommate was Thai and introduced me to Sriracha – she used to make a sauce of equal parts Sriracha, ketchup, sugar, and water, cover wings with it, and broil them. We use that same mix as a dipping sauce for egg rolls. My son just puts plain old Sriracha on almost anything (especially hot dogs).

One of my favorite uses of sriracha is in this simple egg sandwich–
fried eggs with runny yolk, thinly sliced onion, some whole grain bread smeared with sriracha mixed with mayo and plenty of freshly ground black pepper — it’s a nice change-up from the usual egg and cheese! there’s something magical about the mixture of the runny yolk with the sriracha and mayo!

I just bought a bottle of Siracha and haven’t even opened it yet, but I’ve got hot dogs in the fridge for Memorial Day, and I think I’m going to try these. I always boil the hot dogs in beer before grilling them to get them really juicy, and this time I think I’ll add a couple of squirts of Siracha to the beer. Can’t hurt!

I put it in yogurt and cottage cheese and use as a dip for chips, crackers etc. Sweet potato wedges are also good dipped in a yogurt, lime juice and cumin mix. I also recommend the sambal olek mentioned above. I actually think it is even better than sriracha.

being half vietnamese, i use sriracha in a lot of my cooking. One of my favorite ways is in a fish marinade, which pairs well with lots of fishes but in my opinion best with salmon. It’s simply sriracha and lime juice but can be enhanced by adding a little brown sugar (or hoisin if you’re going all out asian inspired) to cut the heat a little.

Cut a nice ripe avocado in half lengthwise. Remove the seed but leave it in the skin. Fill the hole left by the seed with a teaspoon or so of Sriracha. Eat by scooping the avocado from the skin with a spoon as you would eat ice cream from a bowl. Delicious!

We use a sister sauce of Sriacha called Sambal Olec (I think I spelled it right) all the time it is less sweet and we love the level of heat and flavor. It is one of the main heat ingredients in my Ol’Hippie Gourmet BBQ Sauce.
It has almost completely replaced my use of Tobasco as my condiment of choice for everything !!!

Add a squirt to a pot of Velveeta boxed mac’n’cheese and it’s DIVINE. I’m sure it would be great with homemade as well. It’s also good added to Asian noodles, fried rice, or miso soups, for an extra kick.

It’s pretty fantastic on nearly anything, but I made fish tacos last night with sriracha, cabbage, tomatoes, lettuce, cheese and a little ranch dressing on the kids’. They were da bomb- even the kids went back for seconds.

Several years ago I worked at a restaurant that had an appetizer of teriyaki marinated flank steak topped with a daikon green apple slaw and drizzled with sriracha. The combo of the seared rare steak and the crunchy slaw and spice was so delicious. I ate that for dinner probably at least two nights per week. And now I make it at home sometimes.
These hot dogs sound fabulous.